Hawaiian Butter Mochi is a beloved island treat that perfectly balances chewy, gooey texture with rich buttery flavor. Unlike traditional Japanese mochi, this version is baked like a cake, thanks to the use of glutinous rice flour, coconut milk, and butter. The result is a golden, slightly crisp top with a soft, stretchy interior that’s both comforting and addictive.
Ingredients
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- ½ cup butter, melted
- 3 cups whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened, flaked coconut
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk eggs, vanilla, and milk together in a medium bowl. Stir rice flour, sugar, and baking powder together in a separate larger bowl.
- Stir egg mixture into flour mixture until blend. Mix in melted butter and coconut. Pour into the prepared pan.
- Bake in the preheated oven until golden brown, 1 hour. Cool completely in the pan on a wire rack until mochi has set. The texture will improve as it cools. Use a sharp, greased knife to cut into squares.